Mamón (cupcake)

''Mamón'' are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, ''mamón'' are also known as ''torta mamón'' or ''torta''. Variants of ''mamón'' include the larger loaf-like version called ''taisan'', the rolled version called ''pianono'', and ladyfingers known as ''broas''. ''Mamón'' also has two very different variants that use mostly the same ingredients, the cookie-like ''mamón tostado'' and the steamed ''puto mamón''.

Description

''Mamón'' is a very light chiffon or sponge cake known for its soft and fluffy texture. It is traditionally baked in crenelated tin molds which gives it a characteristic cupcake-like shape. It is typically slathered in butter and sprinkled with white sugar and grated cheese. ''Mamón'' is commonly eaten for ''merienda''.
In the Visayas regions, ''mamón'' is known as ''torta mamón'', ''torta Visaya'' (or ''torta Bisaya''), or simply ''torta''. Although the name is derived from Spanish '' torta'', "cake", in some Philippine regions ''torta'' could also mean " omelette". The Visayan versions are traditionally denser and greasier in texture. They were traditionally made with lard and use palm wine (''tubâ'') as the leavening agent.

Variants

Broas

The ladyfinger version of ''mamón'' is known as ''broas'' or ''broa''. The name is derived from Portuguese ''broa'', a type of corn and rye bread from Portugal and Galicia. ''Broas'' can either be soft and spongy or crunchy and cookie-like. They are commonly eaten paired with coffee or hot chocolate (''sikwate''). They are also traditionally used to make icebox cakes in the Philippines, including '' crema de fruta'' and mango float.

Among Muslim Filipinos, ''broa'' (also spelled ''b'rua'', ''bulwa'', or ''baulo'') is a derivative dish. They are eaten similarly and can also come in soft or crunchy versions, but they have a more irregular muffin-like shape. The soft version is like a smaller version of ''mamón'', while the crunchy version is more properly ''mamón tostado.'' They are popularly eaten during special occasions and festivals, like Hari Raya.

Other notable variants of dry and crunchy ''broas'' include the camachile cookies and the '' lengua de gato'' cookies.

Mamón tostado

''Mamón tostado'' is basically a cookie-like version of ''mamón'' (from ). It uses the same ingredients and is similarly airy, but it is baked until dry and crunchy.

Pianono

''Pianono'' or ''pionono'' is a rolled version of the ''mamón''. It is typically sold as "cake rolls" in modern times due to its resemblance to the Swiss roll. Originally, its filling was composed only of sugar and butter or margarine, like all other kinds of ''mamón''. It is also traditionally much smaller in diameter than Swiss rolls. But modern versions are larger can vary significantly in the fillings and are usually frosted.

Puto mamón

''Puto mamón'' is regarded as a type of '' puto'' (steamed cake).

Taisan

''Taisan'' is a loaf-like version of ''mamón''. Like mamón, it is typically slathered in butter and sprinkled with sugar and cheese. ''Taisan'' was first developed in Pampanga. It literally means " whetstone" in Kapampangan, and is named for its shape.

In popular culture

In Filipino idioms, ''pusong mamón'' (literally "''mamón''-hearted") means someone who is overly emotionally-sensitive. It is equivalent to the English idiom " softhearted". It is also used as a euphemism for effeminate gay men (''bakla'').

See also

* Ube cake
* Mango cake
* Bibingka
* Crema de Fruta
* Panyalam
* Pastel de Camiguín

References

{{Filipino food

Philippine desserts
Steamed foods
Sponge cakes